4.75 from 4 votes
Avocado & Egg Toast
Servings: 4
  • 4 Country Harvest Super Seedy & Quinoa Harvest Bakes
  • 1 Avocado peeled, pitted, and mashed
  • 1 tsp fresh lemon juice
  • Salt & Pepper
  • 1 tbsp white vinegar
  • 4 large eggs
  1. Combine avocado, lemon juice, salt & pepper with a fork until combined.
  2. Spread the avocado mixture onto the harvest bakes, dividing the mixture evenly.
  3. Break eggs into ramekins or another small dish.
  4. In a stockpot bring about 3 inches of water to a simmer over high heat then reduce to medium-low. Stir in vinegar.
  5. Stir the water in the pot until you have created a gentle whirlpool.
  6. Carefully tip an egg into the water, whites first. I would suggest doing only one or two at a time. If you feel brave you could go for more.
  7. Leave to cook for 3.5 minutes then remove from the water with a slotted spoon onto a paper-towel lined plate to dry. Repeat for remaining eggs.
  8. Place 1 egg on each avocado topped harvest bakes.
  9. Season with salt and pepper.
  10. Serve immediately.